Total time: 30 minutes
Note: From Cyndy Ufkes of the Times Test Kitchen. Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil.
1/4 cup pine nuts
2 tablespoons olive oil
1 1/2 cups spring onions, thinly sliced into rounds
1 large clove garlic, minced
6 cups dandelion greens, tough stems removed
6 cups spinach leaves, roughly chopped
1 1/2 teaspoons coarse sea salt
1/4 teaspoon pepper
1/4 cup goat cheese, crumbled
2 teaspoons argan oil
1. Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they don't burn). Remove from the pan and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.
3. To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the argan oil and serve warm.
Each serving: 225 calories; 1,020 mg. sodium; 7 mg. cholesterol; 17 grams fat; 4 grams saturated fat; 13 grams carbohydrates; 9 grams protein; 5 grams fiber.
Recipe: Wilted dandelion greens with goat cheese and pine nuts
Greens at the farmers market (Allen J. Schaben)
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.